grab a medium bowl. And add the chopped tomatoes to bowl
add minced garlic
season tomatoes with salt and pepper, to taste
Then add freeze-dried basil
then add Olive oil and balsamic vinegar
and stir everything together
Heat a large cast iron skillet to medium heat and coat the bottom of the pan with olive oil
Slice the Italian bread
Add bread to the skillet and toast, both sides
once bread is toasted (be careful and watch bread, I didn’t watch my closely and I burned it a little)
then add desired about of tomatoes on top

Grab salmon, and place it on a cutting board
Then chop it up into bite size pieces
Place salmon pieces in a medium-sized bowl
Then once the salmon is all chopped up then add in the soy sauce, Normy added enough to coat all the salmon pieces or about 1/4 cup
Then add in the rice seasoning
Then add in the sugar
next add ground ginger
Toss everything together
Then squeeze in the juice of 1/2 a lime
Toss everything together and taste for seasonings, adjust as needed or leave as is
Cover tightly and chill for at least 1 hour.
eat nice and cold.

If you don’t, then you need to seek professional help! Because bacon is love…source

So I made these babies for my friend Stacey’s craw-fish boil last summer….

You will need a shit-ton of jalapenos, or as many that will fit in a bag at the grocery store. So 1 1/2 – 2 pounds

You will need 2 pounds of bacon…and in the picture that I have posted the bacon is thick cut. I recommend getting the thin cut bacon as it wraps around the jalapeno WAY better….I’ve made this recipe a few times and each time I learn something new to make it easier to make them.

When cutting and washing the jalapenos, I HIGHLY recommend wearing gloves. I have learned this (the hard way) by not wearing gloves and then washing my hands and then rubbing my eyes after (like a dumb ass) and holy BURNING! So don’t be a dummy like me, and wear some damn gloves!

So start by cutting the jalapenos in 1/2 length wise. Then I washed them, as I took the seeds out. You can leave the seeds and membranes in for hotter poppers. I took out seeds and the membranes and there were some that were still pretty dang hot.

I got 3 pounds of cream cheese, but did not use it all. I recommend getting 1 1/2 to 2 pounds cream cheese. I also pulled the cream cheese out about an hour before I used it. So it comes a little to room temperature and it makes it easier to smear into the jalapeno.

now that the jalapenos are cut and seeded, start smearing the cream cheese goodness into them, I added as much that would fit, maybe even more, because who the f*ck doesn’t like cream cheese?

So then when wrapping the peppers, you will need to use a full piece of bacon for each pepper. I learned this through trial and error. Many errors. I tried cutting the pieces in thirds, and in half. I even tried just laying a small piece of bacon on top of the cream cheese, (What was I thinking, Not even enough). No sir, you need a whole strip of that bacon love to wrap around your popper.

I ended up having to run to the store to get another pound or 2 of bacon. I still didn’t have enough. So I ended up cutting the strips of bacon in half, length wise and again, still not enough bacon. USE A WHOLE STRIP OF BACON and make sure you get enough!Source

So instead of baking the poppers, I HIGHLY recommend grilling them. They take longer but hey

Grill them until the bacon is nice and crisp on the edges and the cream cheese is nice and bubbly. Depending on how full your grill is and how high it is (can’t turn it too high as you will burn the poppers) and how many poppers you add to your grill they can take 30-45 minutes to grill…But so worth the wait, TRUST ME!Source

Recipe

You will need a shit-ton of jalapenos, or as many that will fit in a bag at the grocery store. So 1 1/2 – 2 pounds

You will need 2-4 pounds of bacon…I got thick cut bacon, I recommend getting the thin cut bacon as it wraps around the jalapenos WAY better….

When cutting and washing the jalapenos, I HIGHLY recommend wearing gloves.

So start by cutting the jalapenos in 1/2 length wise. Then I washed them, as I took the seeds out. You can leave the seeds and membranes in for hotter poppers.

I recommend getting 1 1/2 to 2 pounds cream cheese. I also pulled the cream cheese out about an hour before I used it. So it comes a little to room temperature and it makes it easier to smear into the jalapeno. Now that the jalapenos are cut and seeded, start smearing the cream cheese goodness into them, I added as much that would fit, maybe even more.

So then when wrapping the peppers, you will need to use a full piece of bacon for each pepper. again USE A WHOLE STRIP OF BACON!
So instead of baking the poppers, I HIGHLY recommend grilling them.

Grill them until the bacon is nice and crisp on the edges and the cream cheese is nice and bubbly. Depending on how full your grill is and how high it is (can’t turn it too high as you will burn the poppers) and how many poppers you add to your grill they can take 30-45 minutes to grill…But so worth the wait, TRUST ME!

So I’ve always been a fan of how my mom made deviled eggs. So I have always done mine the same way and just added in a few extra things here and there. Most people use may-o when making deviled eggs, but my mom used miracle whip. So that is what I have always done. So here are Mom inspired deviled eggs, al la Jamie

I made these for Thanksgiving last year (yes I am SO far behind on my posting) So there is a lot of eggs

So boil your eggs.

I ALWAYS boil my eggs too long and I did with these. Maybe boil the eggs 15-20 minutes as I boiled mine for 30 and that was too long

So after I boil my eggs, I drain them and then put them in a big enough boil to where all the eggs are covered with cold water.

Then I put the bowl in the fridge and let the eggs chill for about an hour or longer. I don’t know if this is for real or what? But when I do this, It seems to make the peeling the eggs easier for me. I find the shell doesn’t stick to the egg as bad. I know there are so many tricks in the book, like add salt to water or whatever. But this is what works for me. Maybe you have your own way. But this is mine.

So once you let the eggs chill in the fridge in water for an hour (or longer) then peel them and rinse then I drain them and dry them on paper towels

and then cut them in half

Remove the yolks and add them to a medium bowl

and place the egg half’s on a platter or plate big enough to hold them all.

Then I take a fork and mash all the yolks

So everyone uses may-o in their deviled eggs, and I use miracle whip, so since these deviled eggs weren’t for just me, I used both miracle whip and may-o

So for the filling I added the following:
mustard (I like yellow)
May-o
miracle whip
salt
freshly ground black pepper
Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)

I mashed up the yolks as well as I could

So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste

Also my would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it. (insert smiley face here)

mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste

Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours

Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.

And serve!

Recipe

So boil your eggs.

boil the eggs 15-20 minutes

drain them and then put them in a big enough boil to where all the eggs are covered with cold water.

Then place bowl in the fridge and let the eggs chill for about an hour or longer.

So once you let the eggs chill in the fridge in water for an hour (or longer) then I drain them and dry them on paper towels and peel them

and then cut them in half

Remove the yolks and add them to a medium bowl

and place the egg half’s on a platter or plate big enough to hold them all.

Then I take a fork and mash all the yolks

So for the filling I added the following:

mustard (I like yellow)

May-o

miracle whip

salt

freshly ground black pepper

Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)

I mashed up the yolks as well as I could

So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste

Also my would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it.

mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste

Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours

Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.

So I LOVE roasting pumpkin seeds but I always wanted the perfect way to do it. I’ve roasted them before and they haven’t turned out the way I wanted them too. So I tried something new this time. I boiled them…I used 2 recipes to make 1 my own

I have never had plantains in my life. So when my hubby made these I was a little unsure. But they are really yummy. He fries them not once, but twice and then you dip them in ketchup, weird I know. But they are really good. Don’t knock it till you try it!

You will need 4 green plantains

cut the ends off, each plantain

and then peel the outer skin off the plantain

heat a medium skillet to medium high heat and add about 1/2 inch of vegetable oil

while the oil heats up

cut the plantains into 1-1 1/2 inch thick slices

once the oil is nice and hot add the sliced plantains to the oil

Normy did 8-10 at a time

fry for one to two minutes on each side until they are golden in color,

grab a plate covered with a few layers of paper towels and remove the cooked plantains onto the plate and let the plantains hangout on the paper towels to drain excess oil, while you finish cooking the rest. Drain all plantains on paper towel lined plate.

once they are all cooked and drained, smoosh them flat with a tostonera, or any kitchen utensil that has a large enough flat surface (two plates work)

add the plantains back to the oil fry them a 2nd time until they are crisp and golden brown, on both sides.

once they are cooked, remove them from pan

and place on a paper towel lined plate and sprinkle salt over the plantains and drain.

serve hot and dip in ketchup

Recipe

4 green plantains, cut the ends off, each plantains

and then peel the outer skin off the plantain

heat a medium skillet to medium high heat and add about 1/2 inch of vegetable oil

while the oil heats up

cut the plantains into 1-1 1/2 inch thick slices

once the oil is nice and hot add the sliced plantains to the oil

Normy did 8-10 at a time

fry for one to two minutes on each side until they are golden in color,

grab a plate covered with a few layers of paper towels and remove the cooked plantains onto the plate and let the plantains hangout on the paper towels to drain excess oil, while you finish cooking the rest. Drain all plantains on paper towel lined plate.

once they are all cooked and drained, smoosh them flat with a tostonera, or any kitchen utensil that has a large enough flat surface (two plates work)

add the plantains back to the oil fry them a 2nd time until they are crisp and golden brown, on both sides.

once they are cooked, remove them from pan

and place on a paper towel lined plate and sprinkle salt over the plantains and drain.

Got this recipe from my mom. Her mom made these tomatoes for her when she was a kid and she made them for me. I love them so much! So NOT good for you, but taste so GOOD! They are like fried green tomatoes, but you use beefsteak tomatoes instead.

So here are my mom’s

and here are mine…

so you will need:

Freshly ground black pepper, to taste
Kosher salt, to taste
Cracker Meal (My mom gave me this box, but she said that she can only find it at Wal Mart)
1 large beefsteak tomato, make sure its not too ripe
3 eggs
Creole/Cajun Seasoning (My mom doesn’t add this, but I am because I think it would make a nice addition to the recipe)
(Not in the picture) Veggie oil, for frying

Start by washing the tomato (I ended up using two tomatoes because I love these)

and slice the tomato a little thick because you don’t want them too thin then they will end up mushy after cooking

crack the 3 eggs in a medium bowl

so since I did 2 tomatoes, I decided to add another egg, so crack 4 eggs into a bowl

whisk the eggs well

In another medium bowl pour 1/2 the box of cracker meal

Then season the cracker meal with the Creole/Cajun seasoning, to taste. I was very generous with the Creole/Cajun seasoning

season both sides of the tomato slices with salt and Pepper, to taste

place the tomato slices in the egg, one at a time

you can use your fingers or a fork and drain the excess eggs off the tomato

Then place the tomato in the cracker meal

coat one side of the tomato with the crack meal and then flip tomato over and coat the other side with the cracker meal

place the breaded tomatoes on a plate in a single layer and set aside until you are ready to cook

grab a large cast iron skillet, or large skillet and coat the bottom of the pan with 1/2 an inch of oil and heat pan and heat to medium high heat

finish dredging the tomatoes in the eggs and cracker meal, while the pan of oil gets nice and hot

test the oil by sprinkling in a little cracker meal in the oil and if it sizzles then its nice and hot and go ahead and add the tomatoes. I added about 4 at a time don’t over crowd the pan.

Then I sprinkled a little more Creole/Cajun seasoning over the tomato slices

That is love, right there

cook the tomatoes for about 7-10 minutes

then flip them, they should look nice and brown

cook the other side for another 7-10 minutes or until they are nice and brown

Then crab a plate lined with a couple layers of paper towels and lay the cooked tomatoes on the paper towels to drain the excess grease

Then serve the tomatoes nice and hot

I also made a sauce to go over them. I just made it up! I will call it everything but the kitchen sink sauce, because there is a lot of ingredients that go into this sauce

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Hey there everyone, my name is Jamie! I first got the name crazy Jamie from my mother in law, who would call me crazy Nena, which means Crazy woman in Spanish. Then my friend Stacey, her kids would call me Crazy Jamie from the crazy, goofy things I would do with them! So here I am Crazy Jamie! I am 39 years young and LOVE all things Food! From cooking it, to looking for new recipes, to taking pictures of it, to talking about it, oh and (of course) eating it!! I did the whole culinary school thing. When I was in culinary school, I discovered that I liked cooking more than baking, the one class I didn’t like was bake shop…I thought baking was hard and it had to be exact and to me it was a lot of work….and now I am going on 3 years of baking at a cupcakes shop. Head baker! Funny how things work out. Now I think I like baking more than I like cooking! I have been married to my hubby Normando for 9 years. We got married on 8-8-08. We have our little kitty Olive that we adore! She’s our 4 legged kid! We live in Denver, Colorado! I have lived in Colorado my whole life and don’t ever want to move! I love the mountains and hiking and riding my bike! I love cooking for friends and family and love making birthday cakes, or cupcakes for friends and family. I love looking on Pinterest and trying new ingredients! I am always looking for new recipes! So I became obsessed with taking pictures of the food I would make and I wanted to share what I was making with the world. So I created this blog! I am not the best writer or speller so beware if you are a grammar person! This chic SUCKS at grammar! But I love sharing what I cook with the world! I also love sharing recipes with people as well. So this is me, welcome to my world!